Cajun Roast Beef

       5 out of 5 stars  
10 Servings
100% would make this recipe for Cajun Roast Beef again.

A spicy alternative to the same ol' same ol' roast beef. Just enough kick without being obnoxious.


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Cajun Roast Beef Ingredients

3 pounds Beef - eye of round 2 teaspoon Cayenne
2 tablespoon Paprika 1 1/2 teaspoon White pepper
2 teaspoon Salt 1/2 teaspoon Black pepper
2 teaspoon Onion powder 1 teaspoon Dried thyme
2 teaspoon Garlic powder 1 teaspoon Oregano

Instructions for Cajun Roast Beef

Season the beef eye of round liberally with the spice mixture and let rest for 2-4 hours. (reserve at least 1 teaspoon of the spice for the au jus, but you should have plenty leftover)

Sear the roast over a high heat fire (600f on a Big Green Egg, direct heat) for about 60 seconds per side, including the flat end. Reduce grill heat to 275f - 300f and put roast on in an indirect heat set up (I used the BGE plate setter inverted). I like to use a 1/2 steam pan with a roasting rack placed in it (see picture). [NOT IN INGREDIENTS LIST] Fill the steam pan with 1 cup of beef broth and 1 teaspoon of the spice mixture. If the liquid starts evaporating, add a few ounces of beer. This will let the goodies dripping off of the roast mix for an incredible au jus. Cook at this temp until the roast hits 145f internal temp.

You can slice and serve it now. But it's even better if you wrap the roast in foil and stick it in the fridge for the next day. Slice it as thin as possible while cool. Then you can reheat it slightly and top with the warmed au jus.

Main Ingredient: BeefCuisine: Cajun

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Main Dish Grill Roast Beef Cajun
for flavor and categorization

[I posted this recipe.]

BigOven member

swibirun
on Sep 1 2008 4:38PM



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